Mocktails pairings for Baked Pasta With Shitake Mushroom And Cheese

Tea-based & herbal

Hibiscus tea, fresh lime, tonic water. Tart, ruby-pink.

Why it works with Baked Pasta With Shitake Mushroom And Cheese

Earth-and-oak, lightly smoky, slightly bitter pours echo mushroom's deep umami.

Spritzers & fizzes

Elderflower cordial, sparkling water, a squeeze of lime. Floral and clean.

Why it works with Baked Pasta With Shitake Mushroom And Cheese

Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.

Spritzers & fizzes

Fresh grapefruit, rosemary syrup, soda. Bitter-edged and refreshing.

Why it works with Baked Pasta With Shitake Mushroom And Cheese

Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.

Tonics & sodas

Quality tonic water, lemon, fresh rosemary. Dry and herbal.

Why it works with Baked Pasta With Shitake Mushroom And Cheese

Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.

Citrus & shrubs

Strawberry-balsamic shrub stirred into soda water. Tangy and savory.

Why it works with Baked Pasta With Shitake Mushroom And Cheese

Citrus-bright, lightly bitter, or aged-sweet pours all flex with mozzarella, parmesan, and the in-between.

Virgin classics

Pomegranate or grape juice, citrus slices, sparkling water, fresh mint.

Why it works with Baked Pasta With Shitake Mushroom And Cheese

Italian-leaning pours — bitter aperitivo, dry herbal, citrus-bright — were built for the trattoria table.